Mutton Boti Curry, Jonna Rotte and Onion Lachha Salad

Ingredients

• 2 cup Sorghum Flour (Also known as Jowar Atta or Jonna Pindi)
• 2 cup Water (Must be at a rolling boil, you may not need all of it)
• 0.5 tsp Salt (Adjust to taste)
• 2 tsp Ghee (Optional, for applying on hot rottes)

Instructions

1. 1

   Prepare the Dough

   • In a large, heatproof bowl, combine 2 cups of sorghum flour and salt. Mix well.
   • Bring 2 cups of water to a rolling boil in a separate pot.
   • Gradually pour about 1.5 cups of the boiling water into the flour mixture while continuously stirring with a wooden spoon or spatula. The mixture will look crumbly and shaggy.
   • Add more hot water, a tablespoon at a time, only if needed, until the flour is just moistened. Do not add too much water.
   • Cover the bowl and let the dough rest for 5-7 minutes. This allows the steam to cook and soften the flour, which is crucial for a pliable dough.
2. 2

   Knead the Dough

   • Once the dough is cool enough to handle but still quite warm, transfer it to a clean work surface.
   • Begin kneading the dough using the heel of your palm. Push the dough away from you and fold it back. Continue this process for 5-8 minutes.
   • The dough should transform from crumbly to a smooth, soft, and crack-free ball. If it feels dry, dip your hands in warm water and continue kneading.
   • Divide the dough into 8 equal portions and roll them into smooth balls, keeping them covered with a damp cloth to prevent drying.
3. 3

   Shape the Rottes

   • Sprinkle a generous amount of the dusting sorghum flour on your work surface.
   • Take one dough ball and flatten it gently between your palms. Place it on the floured surface.
   • Using your fingertips and the flat of your palm, begin to pat the dough, starting from the center and moving outwards. Rotate the dough frequently to ensure an even thickness.
   • Continue patting until you have a thin, round circle about 6-7 inches in diameter. Don't worry if the edges are slightly rustic; that's part of its charm.
4. 4

   Cook the Rottes

   • Heat a cast-iron tawa or a flat, heavy-bottomed skillet over medium-high heat. The tawa should be hot before you start.
   • Carefully lift the patted rotte and place it on the hot tawa. Cook for about 30-45 seconds.
   • Using a clean, damp cloth, gently wipe the top surface of the rotte with water. This creates steam and helps keep it soft.
   • Flip the rotte. Cook the second side for 1-2 minutes, until light brown spots appear.
   • Flip it again. Now, using a folded kitchen towel or a flat spatula, gently press down on the edges of the rotte to encourage it to puff up like a balloon.
   • Once puffed (or cooked through), remove it from the tawa. Repeat for all the dough balls.
5. 5

   Serve

   • Immediately after taking the rotte off the tawa, brush it with a little ghee, if desired.
   • Stack the cooked rottes in a casserole dish or a container lined with a clean kitchen towel to keep them warm and soft.
   • Serve hot with spicy curries like brinjal curry, dal, or a simple chutney.

Ingredients

• 2 large Red Onion (Sliced into thin rings)
• 1 cup Ice Cubes (For soaking the onions)
• 2 cup Cold Water (For soaking the onions)
• 2 tbsp Lemon Juice (Freshly squeezed)
• 0.5 tsp Kashmiri Red Chili Powder (Adjust to your spice preference)
• 0.75 tsp Chaat Masala (Key for the tangy flavor)
• 0.5 tsp Salt (Or to taste)
• 2 tbsp Coriander Leaves (Finely chopped)
• 1 Green Chili (Finely chopped, optional for extra heat)

Instructions

1. 1

   Prepare and Crisp the Onions

   • Peel the red onions and slice them into thin, uniform rings using a sharp knife or mandoline.
   • Carefully separate the rings and place them into a large bowl.
   • Add the ice cubes and enough cold water to completely submerge the onion rings.
   • Let the onions soak for 15-20 minutes. This crucial step makes them incredibly crisp and mellows their sharp, pungent flavor.
2. 2

   Drain and Dry

   • After soaking, pour the onions into a colander to drain all the water.
   • Gently pat the onion rings completely dry with paper towels. Removing excess moisture is key to preventing a soggy salad.
3. 3

   Season and Toss

   • Transfer the dry, crisp onion rings to a clean mixing bowl.
   • Sprinkle the Kashmiri red chili powder, chaat masala, and salt over the onions.
   • Add the freshly squeezed lemon juice, finely chopped coriander leaves, and optional green chili.